Pakistani
Chana Chaat
A tangy, refreshing chickpea salad tossed with onion, tomato and a zingy chaat dressing — a…
Thai Pomelo Salad
A Thai salad of pomelo, prawns, coconut, peanuts, fried shallots and a sweet-sour-salty dressing — refreshing, complex, surprising.
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20 minPrep🔥
5 minCook🍽️
3Serves📊
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Ingredients
- 2 pomelos, segmented and torn into pieces (or use pink grapefruit)
- 300g cooked prawns
- 60g desiccated coconut, toasted
- 60g roasted peanuts, crushed
- 60g fried shallots
- For dressing: 3 tbsp fish sauce, juice of 2 limes, 3 tbsp palm sugar, 3 Thai chillies, 3 garlic cloves
- Big handful coriander, mint, Thai basil
- Lettuce
Instructions
- Pound chillies and garlic in a mortar.
- Add fish sauce, lime and palm sugar; pound to dissolve.
- Combine pomelo, prawns, coconut, peanuts, fried shallots and herbs in a bowl.
- Pour dressing over; toss gently.
- Eat on lettuce leaves.
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Tara’s tips
- Pomelo segments dry — don't blend with juice.
- Toasted coconut adds depth.
Serving suggestions
- Lovely as a light meal or starter.
Storage & reheating
Best fresh.
Nutrition
Nutrition information is not yet available for this recipe. Values vary with portion size and exact ingredients — we will add verified figures here soon.
Frequently asked questions
Without pomelo?
Pink grapefruit works — peeled and segmented.
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